Indocalamus leaves are widely used in southern China, mainly because in actual operation, Indocalamus leaves are generally wider and the tail end is sharper, so Indocalamus leaves are easier to wrap, more resistant to boiling, and more dry and easy to find, not limited by seasons.
Reed leaves There will be more dumplings wrapped with reed leaves in the north, mainly because the reed leaves in the north are fresh and easy to break when wrapped, but it is ok to scald them with boiling water before wrapping, and the dumplings wrapped with reed leaves will taste fresher.
However, due to the narrow leaves of reed, it is more suitable for people who are relatively skilled in making zongzi, not for novices.
2 What kinds of leaves are there in jiaozi? 1. Indocalamus leaves: commonly used in southern China, the leaves are mostly in the shape of the Yangtze River Delta or rectangle, the top is tapered, the base is round, the leaves are generally large and wide, and the fragrance is obvious, which is very suitable for wrapping jiaozi.
2. Reed leaves: Reed most often grows in shallow water, with slender leaves and delicate fragrance, and the jiaozi made is fragrant. However, due to the narrow reed leaves, jiaozi needs about 3 pieces at a time.
3. Shell leaves of bamboo shoots: The shell leaves of bamboo shoots taken off after tender bamboo shoots are broken are broad and tough, and the cooked jiaozi will still have the fresh fragrance of bamboo shoots.
4. Lotus leaves: Zongzi will be wrapped in lotus leaves in Hebei, Shandong and Jiangnan areas. The leaves of the lotus leaf are round, big, thick and smooth, and the wrapped zongzi will also have the clear fragrance of the lotus leaf.
5. Corn leaves: Some places where corn is planted will choose to wrap rice dumplings with corn leaves, mainly because the wrapped rice dumplings have the smell of corn.
There are many kinds of leaves in jiaozi, such as bamboo leaves, phoenix leaves, tung leaves, etc., but jiaozi is usually wrapped with locally sourced and fragrant leaves.
Do you want to cook the leaves of three bags of zongzi? You'd better cook them.
This is because when the fresh Ye Gang of Zongzi is picked, it will not be so clean because it usually grows in nature, and there may be a lot of dust and even traces of insects.
Boiling the leaves of zongzi before wrapping it will not only help to remove dust and other dirt on the leaves, but also play a certain role in sterilization, so that the zongzi will be cleaner and more hygienic, so it is better to boil the leaves of zongzi.
How long does it take to soak 4 packets of zongzi leaves? Generally speaking, it takes about two hours to soak zongzi leaves.
This is mainly because soaking in advance may help to remove dirt from leaves, and many leaves wrapped in zongzi will be harder. If soaked for a period of time, different leaves will become soft and it will be more convenient to wrap them.
Moreover, it is best to cook it after running, and put it on the stove for ten minutes, which will help the leaves of zongzi to sterilize better, so that the wrapped zongzi will be more secure to eat.